Discover the magic of Kal Dosa, a soft and spongy South Indian pancake. Unlike its crispy cousin, this dosa is delightfully thick and porous, perfect for soaking up flavorful sambar and chutney. A truly comforting breakfast classic that requires overnight fermentation.
Prep30 min
Cook20 min
Soak360 min
Ferment600 min
Servings4
Serving size: 1 serving
473cal
12gprotein
72gcarbs
Ingredients
1.5 cup Idli Rice (Parboiled rice works best)
0.5 cup Urad Dal (Whole, skinned variety)
0.25 cup Poha (Thick variety)
0.5 tsp Fenugreek Seeds (Also known as Methi seeds)
1 tsp Rock Salt (Non-iodized salt aids fermentation)
3 cup Water (For grinding, plus more for soaking)
4 tbsp Gingelly Oil (Also known as sesame oil, for cooking)
Instructions
1
Soak the Rice and Lentils (5-6 hours)
In a large bowl, rinse the idli rice 4-5 times until the water runs clear. Add fresh water to cover the rice by at least 2 inches and set aside to soak.
Earthy mushrooms tossed in a fiery, freshly ground black pepper masala. This Chettinad classic is a quick and flavorful side dish that comes together in under 30 minutes, perfect with rice or roti.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
About Kal Dosa with Kaalan Milagu Varuval
Crispy Kal Dosa paired with perfectly spiced, fiber-rich Kaalan Milagu Varuval - an energy-giving delight!
This chettinad dish is perfect for dinner. With 622.1800000000001 calories and 15.18g of protein per serving, it's a high-fiber, gut-friendly option for your meal plan.
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In a separate medium bowl, rinse the urad dal and fenugreek seeds together. Add fresh water to cover and set aside to soak.
Allow both bowls to soak for at least 5 to 6 hours.
2
Grind the Batter (25-30 minutes)
About 15 minutes before grinding, rinse and soak the poha in a small amount of water until it softens.
Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep container (at least double the volume of the batter).
Next, drain the water from the rice and the soaked poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth, yet slightly grainy texture (like fine semolina).
Pour the rice batter into the container with the urad dal batter. Add the rock salt.
Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method introduces beneficial microbes and helps kickstart fermentation.
3
Ferment the Batter (8-12 hours)
Cover the container with a lid, but do not seal it tightly; leave a small gap for gases to escape.
Place the container in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours.
The batter is perfectly fermented when it has doubled in volume, is bubbly and frothy, and has a pleasant, slightly sour aroma.
4
Cook the Kal Dosas (15-20 minutes)
Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets that make the dosa soft.
Heat a cast-iron or non-stick tawa over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with oil.
Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently swirl the ladle to form a thick pancake, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
Cover the tawa with a lid and cook for 1-2 minutes on medium heat. The top surface will become porous and appear cooked.
Uncover and flip the dosa. Cook the other side for just 30-40 seconds. The Kal Dosa should remain soft and pale, not brown and crispy.
Fold the dosa in half and remove it from the tawa.
5
Serve Hot
Repeat the process with the remaining batter, greasing the tawa lightly between each dosa.
Serve the soft and spongy Kal Dosas immediately with your choice of coconut chutney, kara chutney, or sambar.
149cal
4gprotein
9gcarbs
11gfat
Ingredients
400 g Button Mushrooms (Cleaned and quartered)
1.5 tbsp Black Peppercorns
1 tsp Fennel Seeds
1 tsp Cumin Seeds
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for a crunchy texture)
10 pcs Curry Leaves
1 pcs Onion (Large, finely chopped)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 tsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Prepare the Pepper Masala
In a small, dry pan over low heat, toast the black peppercorns, fennel seeds, and cumin seeds for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
Remove the spices from the heat and allow them to cool completely.
Once cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. Set this fresh masala aside.
2
Sauté Aromatics
Heat gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter.
Add the urad dal (if using) and sauté for about 30 seconds until it turns light golden brown.
Toss in the curry leaves and let them crisp up for a few seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until its raw smell disappears.
3
Cook the Mushrooms
Increase the heat to medium-high. Add the quartered mushrooms and turmeric powder to the pan.
